From Copycat Recipe Guide
Olive Garden Risotto
Risotto is a very popular traditional Italian recipe that is served in restaurants around the world, including the Olive Garden. The key to making a tasty risotto is using the correct type of rice and cooking it very slowly to reach the correct consistency. It also helps to cook the risotto in a heavy-bottomed saucepan, since pans with thin bottoms can cause the risotto to burn. Cooks who learn how to make this Olive Garden risotto recipe may enjoy serving it alongside other Olive Garden dishes such as Chicken Marsala or Beef Filets in Balsamic Sauce.
|Customer service phone||(800)248-4935|
|Served as||Side dish|
|Main ingredients||Arborio rice, white wine, onion|
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Olive Garden Risotto Ingredients
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 5 cups of chicken broth
- 2 tbsp. butter
- 1/2 cup Parmesan cheese, grated
- Sea salt and black pepper, to taste
- 2-3 tbsp. parsley, for garnish
Recipe courtesy of Olive Garden
- In a large saucepan with a heavy bottom, heat the butter and the olive oil. When the pan is hot, add the onion and cook for a few minutes until the onion turns translucent.
- Pour the Arborio rice into the pan and cook it for one to two minutes, then pour the white wine into the saucepan.
- Let the wine evaporate, then slowly add in the chicken broth. Reduce the heat to medium-low. Continue stirring the rice while the mixture cooks and wait for the liquid you add to be absorbed before you decide to add more. It may take 20 to 25 minutes for the risotto to reach the desired consistency.
- After the risotto is done, remove the saucepan from the heat. Then add the Parmesan cheese and the butter to the rice and stir well. Season to taste with salt and pepper and garnish with fresh parsley, if desired.
Italian Risotto Recipe
- According to the Olive Garden, the finished risotto should have a creamy texture, but the rice grains themselves should be firm. Chefs also recommend that risotto be served quickly to keep it from congealing or becoming stiff.
- It is essential to use the correct type of rice to make risotto. Short-grained rice such as Arborio or Carnaloni is generally recommended in most risotto recipes. Regular long-grain white rice won’t work, because the grains won’t cook together and become smooth.
- To add more flavor to this dish, try making mushroom risotto. Add 1 pound each of thinly sliced portobello and white mushrooms to the recipe. Cook the mushrooms in the oil until soft, then remove them and set aside. Add the mushrooms back in after the risotto is finished cooking.
- Make the dish cheesier by increasing the Parmesan to 1 1/4 cups, rather than the standard 1/2 cup.
- You can also make asparagus risotto by adding 1 lb of trimmed, chopped cooked asparagus to the finished risotto.
Also See: How to Make Olive Garden Cheese Ravioli with Mushroom Ragu, How to Make Olive Garden Pasta e Fagioli, How to Make Olive Garden Portobello Mushrooms with Mozzarella, How to Make Olive Garden Beef Filets in Balsamic Sauce, How to Make Olive Garden Chicken Marsala